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Keto Chicken and Cabbage Soup – Simple, Nourishing, and Low-Carb

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 2 tablespoons olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 ribs celery, sliced
  • 1 small head green cabbage (about 1 1/2 pounds), cored and thinly sliced
  • 1 medium carrot, peeled and thinly sliced (optional; adds minimal carbs but great flavor)
  • 6 cups chicken broth (low-sodium preferred)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried parsley (or 1 tablespoon fresh)
  • 1 bay leaf
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice (plus more to taste)
  • 2 tablespoons fresh chopped dill or parsley for garnish
  • Optional: 1–2 tablespoons butter for extra richness
  • Optional heat: Pinch of red pepper flakes

Method
 

  1. Prep the chicken and vegetables: Pat the chicken dry and cut into bite-size pieces. Slice the cabbage thin so it softens quickly. Dice the onion and celery, mince the garlic, and slice the carrot if using.
  2. Sauté aromatics: Heat the oil in a large pot over medium heat. Add the onion and celery with a pinch of salt. Cook 4–5 minutes until softened and translucent, stirring often.
  3. Add garlic and spices: Stir in the garlic, thyme, parsley, and red pepper flakes if using. Cook 30 seconds until fragrant. This step blooms the herbs and builds flavor in the broth.
  4. Brown the chicken lightly: Add the chicken to the pot and season with salt and pepper. Cook 4–5 minutes, stirring occasionally, until the chicken loses its pink exterior. It doesn’t need to be fully cooked yet.
  5. Add cabbage and carrot: Pile in the cabbage (and carrot if using). It will look like a lot, but it cooks down. Toss to coat everything in the aromatics.
  6. Pour in the broth: Add the chicken broth and bay leaf. Bring to a boil, then reduce to a gentle simmer.
  7. Simmer until tender: Cook 15–20 minutes, until the cabbage is silky and the chicken is cooked through. Skim any foam if needed for a cleaner broth.
  8. Finish and balance: Stir in lemon juice and butter if using. Taste and adjust salt, pepper, and acidity. A touch more lemon can really brighten the soup.
  9. Garnish and serve: Remove the bay leaf. Ladle into bowls and top with fresh dill or parsley. Serve hot.